Anti Inflammatory Vegan Green Bean Casserole
Total time1 hr 10 min
Prep time25 min
Cook time45 min
4.8(20)
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Learn more →Ingredients
6 servings
For the casserole
- 1 ½ lbs fresh green beans, trimmed and cut into 2-inch pieces
- 1 cup raw cashews, soaked in cold water for at least 4 hours, then drained
- 1 ½ cups vegetable broth
- 2 tbsp olive oil
- 8 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 2 tbsp soy sauce
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
For the crispy shallots
- 3 large shallots, peeled and thinly sliced into rings
- ¼ cup all-purpose flour
- ¼ tsp salt
- ¼ cup neutral oil (such as canola or vegetable oil), for frying
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the green beans and cook for 5 minutes, until bright green and just barely tender. Drain in a colander and set aside.
- 2
Combine the drained cashews and vegetable broth in a blender and blend on high for 60–90 seconds, until completely smooth with no visible grit. Set the cashew cream aside.
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